This Indian dessert is made on special occasions like Holi, Diwali and karwa chauth. In South India, people make a similar recipe but they don’t use rice powder instead they use rice grains and boil and call it as rice kheer.
Instead of using artificial ingredients used in custard readymade powder, I prefer this recipe whenever children ask me to prepare Custard. As we are making this recipe using rice, some might think it’s better to make rice kheer.
I can understand the fact but rice kheer tastes good only when it’s hot, but when it comes to this recipe, it tastes great only when eaten chilled. If you want to try traditional then pour in an earthen pot and refrigerate.
Phirni Recipe | How to Make Phirni Recipe | Rice Custard
- Rice - 6 tbsp.
- Milk - 5 cups
- Saffron flowers - 7-8 no.
- Sugar - 3/4 cup
- Cardamom powder - 1/2 tbsp.
- Pistachio or almonds - 10 - 15 no's.
- Silver foil - optional
- Water - 1 cup
How to Make Phirni Recipe:
- First, soak rice for half an hour, remove water.
- Transfer rice grains on a clean cloth and dry.
Tip: If you are in hurry then you can rub with the same cloth and dry manually.
- Make a paste of rice grains by adding 1 cup water.
Tip: You can also make rice powder and add water to milk along with rice powder
- In a microwave-safe bowl, boil milk for 10 minutes.
- Add rice paste and cook for 10 minutes at high temperature without lid covered
- Add saffron flowers, sugar and cardamom powder.
- Cook further for five minutes without the lid, transfer to China bowl.
- Top phirni recipe with pistachio and silver foil.
Tip: If you are using almonds, then soak for half an hour.
- Refrigerate for at least an hour and serve.